Even if you don't suffer from having too much fun at your own Mardi Gras celebration you will will enjoy this tasty recipe. Best of all, it uses a rotisserie chicken so most of the work is already done for you. (File photo)

This won’t take but a minute, but it needs to be said.

We are in the midst of the final rush to Fat Tuesday and in the past few weeks we have discussed a number of things that I think will make your Mardi Gras celebration much more enjoyable. And as also has been our custom, most of the ideas have been geared to improving your party regardless of where you live.

You don’t need to live along the shaded vistas of Government Street in Mobile, Ala., or St. Charles Ave., in New Orleans to enjoy your own private Mardi Gras party. You can have fun wherever you are and hopefully the suggestions that I’ve made have made that a lot easier.

The majority of our discussion has been about how to offer sustenance to you and your guests throughout what has been a marathon of partying and revelry. It is only right and proper to do so since food is such an integral part of the festivities.

But we’ve sorely neglected another part of the equation, the imbibing part.

Before we get too deep into the Mardi Gras cocktail discussion, let’s get one thing straight. If you don’t remember anything else from what we’ve been talking about the past week or so, remember this simple motto: It’s a marathon, not a sprint.

It seems elementary and it is, but too many people who get wrapped up in the Carnival spirit feel compelled to try and drink it all at once. This is a party plan that never ends well; trust me on that and don’t ask me how I know.

I say that will the full knowledge that a lot of folks will not need my advice and will over indulge. It’s ok, I’m use to folks now listening to my advice.

So on the not-so-off-chance that you might have a little too much fun, here’s my sure-fire remedy for getting back on your feet the day after the party is over.

There is no such thing as a cure for a hangover (other than not drinking the night before) but I find that a good meal is a good way to get me back on my feet. Here is a recipe that a reader sent into me a while back and they claimed to have gotten it from a Sandra Lee cookbook.

My only addition is maybe a dash or two of Tabasco just before serving, but that’s just me.

Country Chicken Hash

4 servings

4 cups frozen cubed hash browns, thawed

2 cups rotisserie chicken, chopped

1 cup green onions, thinly sliced

½ cup red bell pepper, cut into 1-inch pieces

½ cup green bell pepper, cut into 1-inch pieces

1 tablespoon poultry seasoning

3 tablespoons canola oil

1 cup ground chicken sausage

4 eggs, fried

Instructions:

In a large mixing bowl, toss together potatoes, chicken, green onions, peppers and poultry seasoning until combined.

In a large heavy skillet, heat canola oil over medium-high heat. Add chicken sausage and cook until browned, about 3 minutes. Add potato and sausage mixture; spread in an even layer. Cook, undisturbed, for about 5 minutes. Reduce heat to medium; cover and cook for 10 more minutes.

Remove cover from skillet and use a spatula to turn has into sections. Press potatoes down with the back of spatula; cook for 10-15 more minutes or until browned and crispy.